Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New gluten-free Beer Is Coming! More Choices

mamaw

Recommended Posts

mamaw Community Regular
mamaw
Posted

I just wanted to alert all the beer drinkers in our gluten-free world that a new beer is on its way....Google SPRECHER Brewing , CO , Inc. to read about . It is made from sorghum & millet.....They call it an easy drinking beer & pares nicely with salads, sandwiches & etc.

They are to send me more info.......

mamaw

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


num1habsfan Rising Star
num1habsfan
Posted

My guess is yet another American one, yes?? ....though I think if we had more than La Messagere here in Canada I'd still stick with it. I've gotten used to the $18.95 a pack and to memorizing the costs if I buy all 4 packs at once :lol:

~ Lisa ~

bakingbarb Enthusiast
bakingbarb
Posted

Seattle and Oregon have great micro beers, now if only one of those brewers would brew for us!

Redbridge is not bad for a beer and when I feel like having beer I can drink it withou complaint. It isn't unreasonable in price either. A six pack is about $8.00. The beers that come in single bottles tend to cost a bit more and don't always taste better.

The description of this beer sounds like a wine type ale (please tell me you know what i mean), will have to try it though and see how it is.

Has anyone tried any beer other then redbridge?

tarnalberry Community Regular
tarnalberry
Posted

the only one I've had so far is bard's tale. I'm not a huge beer fan - well, I've mostly hated it all my life - but this one is okay. (that's high praise from me. ;) )

blueeyedmanda Community Regular
blueeyedmanda
Posted

I am not much a beer fan either, I like sweet drinks. Having another beer to choose from is great news, it means people are starting to find our audience. That is never a bad thing :)

Susanna Newbie
Susanna
Posted

Here are my beer reviews:

New Grist: yuck. It's rice-based. I didn't like it at all.

Redbridge: pretty good, and bonus: it's readily available in about 4 stores in my Flagstaff, plus it's priced competitively. Sorghum based.

Bard's Tale's Dragon's Gold: Way very good. Downside: pricey, and harder to find (I've found it at Whole Foods Market and one little mom and pop grocery store. Sorghum based.

I've heard that beer in Africa is generally sorghum based.

Susanna

confused Community Regular
confused
Posted

That is great, im getting tired of redbridge. I cant wait to try it.

paula

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted
  • Author

I'm not much of a beer drinker either but Ido like Redbridge esp for french fried onion rings!!!!! Next choice is Bard's Gold.

susanna, we all may soon find out if African sorghum is the best to date. That is what this new beer is supposed to be....

I just like the idea that more & more choices are becoming available in our gluten-free world....

mamaw

confused Community Regular
confused
Posted

which one is it on the site, i could not find it.

paula

maddycat Contributor
maddycat
Posted

There are two beers that Sprecher is offering that are gluten free- Mbege and Shakparo Ale. The description on the Shakparo sounds interesting- made with bananas and unfiltered.

I live in Madison, WI so I should be able to find them in my area (Sprecher is in Milwaukee, WI). I'll let you all know when I find them, how they are. I have a feeling they will be more pricey than Redbridge because they are a limited release beer from a smaller brewery.

By the way- I emailed Sprecher to find out who carries the beer in my area last night and I already got a response from them this morning (that is quick!) so you could email them to find out if distributors carry their beer in your areas.

Rosebud710 Apprentice
Rosebud710
Posted

When I went gluten-free, I was bummed that I couldn't drink my Miller Lites. But wine was a next alternative. Until lately, I get migraines and swollen joints - most like from the sulfites - after only one glass :( ! I bought Red Bridge but haven't tried it (hmm the kids have been home because of a snow day and they've been fighting, now might be a good time to try it <_< !) I tried New Grist and my husband said it tastes a bit stronger than the beer I like. I can't wait to try this new one out - hopefully it'll be available in my area!

gooddawg315 Newbie
gooddawg315
Posted

I have found a gluten-free ale from Belgium. My lovely local Liquor store guy found it and brought it in to stock! Wines unlimited in Mlfd, CT. It is called Green's Blegium ale it is made from a combo of rice, sorghum, millet and buckwheat. There are 3 different varieties (Quets, Endeavor, and Discovery). I like the endeavor the best. It has a slightly bitter bite, with a coca/molasses tatse. Kinda like a Sam Adams. Haven't tried Quest yet. I liked the Discovery too. Hey anything is better than New grist in my opinion! It comes in single pint bottle about $4 a pop, but I figure it is worth it once in a while.

confused Community Regular
confused
Posted

cant get it in colorado, ughhh.

I think i am going to talk to some friends of mine that have an brewery here and make their own beer and see if they can make me up some gluten free beer. It worth an try at least.

paula

num1habsfan Rising Star
num1habsfan
Posted
Seattle and Oregon have great micro beers, now if only one of those brewers would brew for us!

Redbridge is not bad for a beer and when I feel like having beer I can drink it withou complaint. It isn't unreasonable in price either. A six pack is about $8.00. The beers that come in single bottles tend to cost a bit more and don't always taste better.

Are you serious???? Only $8.00 for a six pack???

~ Lisa ~

Jackie78 Newbie
Jackie78
Posted

Thanks for the info! I am from Connecticut too. The only beer I could find is the Redbridge and I'm not a huge fan. I can't wait to try these!

I have found a gluten-free ale from Belgium. My lovely local Liquor store guy found it and brought it in to stock! Wines unlimited in Mlfd, CT. It is called Green's Blegium ale it is made from a combo of rice, sorghum, millet and buckwheat. There are 3 different varieties (Quets, Endeavor, and Discovery). I like the endeavor the best. It has a slightly bitter bite, with a coca/molasses tatse. Kinda like a Sam Adams. Haven't tried Quest yet. I liked the Discovery too. Hey anything is better than New grist in my opinion! It comes in single pint bottle about $4 a pop, but I figure it is worth it once in a while.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,692
    • Most Online (within 30 mins)
      7,748
    Linda M Rush
    Newest Member
    Linda M Rush
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.